Vancouver's best-kept restaurant secrets

Balsamic Mushroom Crostini

Used with permission from the new cookbook Grazing by Julie Van Rosendaal

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Balsamic Mushroom Crostini. Makes about 20 crostini. 1 thin baguette, sliced diagonally about 1/4 inch thick (20 or so slices) 1 large clove garlic, cut in half lengthwise 1 Tbsp olive or canola oil 1 Tbsp butter 6 cups sliced fresh mushrooms—button, portobello, shiitake, or a combination 1/3 cup dried cranberries or chopped dried cherries 2 Tbsp balsamic vinegar or red wine 1 Tbsp chopped fresh rosemary or thyme salt and pepper to taste 1/2–1 cup grated aged Gouda, Asiago, fontina, or old white cheddar cheese

• Preheat oven to 400°F.
• Place baguette slices on a baking sheet (if you like, brush them lightly with olive oil before baking) and toast in the oven for about 10 minutes, until barely golden.
• Remove from the oven and rub each with a cut clove of garlic.
• Heat the oil and butter in a large frying pan set over medium-high heat.
• When the foam subsides, cook the mushrooms, stirring occasionally, until the moisture has evaporated.
• Continue to cook until the mushrooms are golden.
• Add the cranberries, balsamic vinegar, and rosemary and cook for another minute, until the liquid has evaporated.
• Season with salt and pepper.
• Spoon the hot mixture onto toasts and sprinkle with cheese.
• Return to the oven for 5 minutes, until the cheese melts.
• Per crostini:
• Calories 76
• Total fat 3.4 g
• saturated fat 1.6 g
• monounsaturated fat 1.3 g
• polyunsaturated fat 0.2 g
• Protein 3 g
• Carbohydrates 8.73 g
• Cholesterol 8.7 mg
• Fiber 0.7 g
• Calories from fat 39%

If you can saute a pan of mushrooms and toast bread, you can make these crostini. The mushrooms are accessorized with rosemary, cranberries, and a splash of balsamic vinegar, then topped with flavorful cheese and popped back into the oven until the cheese melts.

To download all of the recipes to your iPod, please visit the Recipe iPod page.